Directions

Cut tomatoes into medium size pieces. Grind it to a fine puree.

Chop onion and green chillies finely.

In a kadai put the oil and when it is hot add mustard. When it pops up add jeera and fry for a while. Then add chopped onion and green chillies and curry leaves. Fry for two minutes. Add tomato puree along with turmeric powder and salt. Mix well. Add a cup of water. Close with lid and bring to boil.

Meantime, grind the coconut into a fine paste and add to the boiling mixture. Stir well and allow to boil for further two to three minutes.

It can be taken mixed with hot rice. It is a non-spicy charu and can be taken as “soup” also.

3 Comments

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